Chocolate Covered Caramel Apple Slices

Chocolate Covered Caramel Apple Slices

Chocolate-covered caramel apple slices are easier to serve than whole caramel apples and much less messy to eat. You still get the crisp apple, chocolate coating, caramel drizzle, and crunchy toppings in a simple hand-held dessert.

The method stays straightforward: dry the apple slices well, coat them with melted chocolate wafers, chill briefly, then finish with warm caramel and toppings. Keeping the apples as dry as possible is the main step that helps the chocolate stick cleanly.

Ingredients for Chocolate Covered Caramel Apple Slices

• 3 large Granny Smith or Honeycrisp apples (about 500g)
• 1 to 2 tablespoons lemon juice, optional
• 12 ounces chocolate melting wafers or candy melts (340g)
• 10 ounces soft caramels, unwrapped (285g)
• 2 to 4 tablespoons heavy cream, as needed to loosen the caramel
• 8 to 10 popsicle sticks or sturdy paper lollipop sticks
• 1/2 to 1 cup toppings such as M&M’s Minis, Reese’s Pieces, chopped nuts, mini chocolate chips, or crushed cookies (about 75g)
• 1 to 2 sheets parchment paper

Granny Smith gives a tarter contrast, while Honeycrisp makes a sweeter slice. Chocolate wafers or candy melts are the easiest choice here because they melt smoothly and set more cleanly than regular chocolate chips.

How to Make Chocolate Covered Caramel Apple Slices

1. Prep the apples: Wash the apples and dry them very well. Slice into thick rounds or wedges, removing seeds and any tough core pieces. Pat the cut sides dry again with paper towels. If you need a little extra time before dipping, lightly brush or toss the slices with lemon juice, then pat them dry so the surface is not slick. Insert sticks into slices that are thick enough to hold their shape.
2. Line a tray: Line a baking sheet or large tray with parchment paper and keep it nearby for the dipped slices.
3. Melt the chocolate: Place the chocolate wafers in a dry microwave-safe bowl. Microwave in short bursts, stirring well between each, until smooth and glossy, about 1 to 3 minutes total depending on your microwave. You can also melt them over low heat in a double boiler. Stop as soon as the chocolate is fully melted so it does not overheat.
4. Coat the apple slices: Dip each apple slice into the melted chocolate, or spoon the chocolate over the slice if that is easier. Let the excess drip off, then place the slices in a single layer on the lined tray. Work in batches if needed so the apples stay dry and the chocolate stays workable.
5. Chill the chocolate layer: Refrigerate for 10 to 15 minutes, or until the chocolate feels set and does not smear when touched lightly.
6. Melt the caramel: Combine the soft caramels and 2 tablespoons of heavy cream in a microwave-safe bowl or small heatproof bowl. Warm in short bursts in the microwave or over low heat, stirring often, until smooth and spoonable, about 2 to 5 minutes. Add a little more cream only if needed. The caramel should be warm and drizzleable, not thin.
7. Drizzle and top: Drizzle the caramel over the chilled apple slices with a spoon or fork. Add toppings right away while the caramel is still tacky. Press lightly if needed so they adhere.
8. Chill briefly and serve: Return the tray to the refrigerator for 5 to 10 minutes if the caramel needs to firm up. Serve within a few hours for the best texture.

Why Did the Coating Slide Off?

• The apples were too wet: Dry them well after washing and again after slicing.
• The chocolate was not set yet: Chill the coated slices before adding caramel.
• The caramel was too thin: Use only enough cream to make it drizzleable.
• The toppings were too heavy: Use a lighter layer or smaller toppings like mini candies or mini chocolate chips.

Easy Variations

Sea Salt Caramel Apple Slices

After drizzling the caramel, add a very light pinch of flaky sea salt. This works especially well with dark or semi-sweet style chocolate wafers.

Apple-Cider Caramel Apple Slices

If you have apple-cider-style caramel, use it for the drizzle. Keep it thick enough to sit in ribbons on top instead of running off the slices.

How to Store Chocolate Covered Caramel Apple Slices

These are best the same day, within a few hours of assembly. For a short hold, refrigerate them in a single layer on a parchment-lined tray or in a container lined with parchment. Do not stack them, or the chocolate, caramel, and toppings can smear.

For make-ahead prep, slice the apples and get the toppings ready in advance, but dip and drizzle the apples close to serving time. This recipe is not meant for reheating.

What to Make Next

If you want another caramel-apple dessert, try these Caramel Apple Cheesecake Bars.

For another cozy fall dessert, pair these with Brown Butter Pumpkin Chocolate Chip Cookies.

If you like easy apple desserts, you may also enjoy this No Bake Caramel Apple Cake.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, toppings used, and serving size.

• Serving size: 1 apple slice
• Calories: about 250
• Protein: 2g
• Fat: 10g
• Carbohydrates: 41g
• Per 100g: about 270 calories, 2g protein, 11g fat, 44g carbohydrates